Recipe: vegan & gluten-free dish

16th August, 2019
by Julian | 3 Min Read
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Courgette and Leek Socca - from Sharpham cook Janet

Socca or farinata as the Italians call it is originally from France and made with gram or chickpea flour. It has become my favourite food of the moment, filled with all the lovely late summer vegetables.

It is free from dairy, gluten, is vegan and is full of protein and ultimate goodness. It is also very easy to make and great at any time of the day. I love it for a brunch, or a supper with some steamed greens, or an alfresco lunch with a zesty cucumber or spicy tomato salsa and a fresh green salad.

This recipe is with leek and courgette but any veg can go in. It is wonderful with roasted vegetables, broccoli, peas - or just very simply with lots of fresh herbs.

Other spices and flavourings also work: Mediterranean herbs, smoked paprika, garam masala etc..

Enjoy creating your own version and I am sure you will become addicted to this nourishing food like I have!


  • 1 cup gram flour
  • 1½ cups water
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 leek
  • 1 courgette
  • A handful of baby tomatoes
  • Parsley or coriander
  • Zest and juice of 1 lemon
  • ½ teaspoon coriander powder
  • 1 heaped teaspoon turmeric
  • Pinch chili or chopped chili
  • Seasoning

How to make this dish

Begin by putting the gram flour in a bowl with the olive oil and water. Whisk together to form a smooth batter then leave to sit whilst you prepare the vegetables.

Thinly slice the leeks and using a frying pan - preferably a cast iron one that can go in the oven* - saute till soft with a little olive oil. Slice the courgette in half lengthways then slice into half-moons. Add to the pan and cook with the leek on a medium heat.

Thinly slice or press the garlic and add to the pan with some chili. Whilst they are cooking, zest and juice the lemon (use unsprayed if zesting) and add to the batter mix.

Once the vegetables are cooked, add the coriander and turmeric, cooking together for a couple of minutes. Finely chop the fresh herbs, add to the batter then pour the mix over the vegetables. Slice the tomatoes in half placing them all over the top then gently cook for 5-8 minutes on a medium heat.

Put on the oven to 180oC or under a grill and continue to cook for another 10 minutes.

You'll know when it's done when the edges are pulling away from the side and you can pierce it with a knife and the blade comes out clean.

Enjoy it hot, or later at room temperature or the next day as a sumptuous breakfast or lunch.

*If you don’t have a cast iron or stainless steel pan, put the cooked veg into a baking dish with the batter and bake in the oven.


Pictures by Janet